Chicken Gyro Bowl
This Chicken Gyro Bowl is a deconstructed take on the classic Greek street food. Instead of wrapping in pita, tender marinated chicken is served over a base of rice or quinoa, with fresh cucumbers, tomatoes, red onions, olives, and creamy tzatziki. It’s light, refreshing, and perfect for both weeknight dinners and meal prep.
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Chicken:
1 ½ lbs (680 g) boneless, skinless chicken thighs
3 tbsp olive oil
3 tbsp lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Base:
2 cups cooked basmati rice, jasmine rice, or quinoa
½ tsp salt
Optional: squeeze of lemon and drizzle of olive oil for flavor
For the Toppings:
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
1 cup shredded lettuce (romaine or iceberg)
For the Tzatziki Sauce:
1 cup Greek yogurt
½ cup cucumber, grated & squeezed dry
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, finely grated
1 tbsp fresh dill (or mint), chopped
Salt & pepper, to taste
For Garnish:
Fresh parsley or dill
Lemon wedges
Instructions
Marinate the chicken:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
Add chicken and coat well. Cover and marinate for at least 30 minutes (up to 4 hours).
Cook the chicken:
Grill: Preheat grill to medium-high and cook chicken 5–6 minutes per side until charred and fully cooked (165°F / 74°C).
Skillet: Heat 1 tbsp oil in a pan and cook chicken over medium-high heat until golden and cooked through.
Rest for 5 minutes, then slice thinly.
Prepare the tzatziki:
Mix Greek yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper until creamy. Chill until serving.
Assemble the bowls:
Start with rice or quinoa as the base.
Arrange chicken, cucumber, tomatoes, onion, olives, lettuce, and feta on top.
Add a generous spoonful of tzatziki.
Serve:
Garnish with parsley and lemon wedges.
Enjoy warm or at room temperature.
Notes & Tips
For meal prep: Store chicken, rice, veggies, and tzatziki separately; assemble when ready to eat.
Add pita chips or warm pita wedges on the side for extra crunch.
Swap rice with cauliflower rice for a low-carb version.
Roasted chickpeas can be added for extra protein and texture.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier and more flavorful.
Q: How do I pickle the onions quickly?
A: Soak thin red onion slices in red wine vinegar with a pinch of sugar and salt for 20–30 minutes.
Q: Can this be made dairy-free?
A: Yes—use dairy-free yogurt for tzatziki and skip or replace feta with a vegan option.
Nutritional Information
Calories: 540
Protein: 43g
Fat: 24g
Carbohydrates: 45g
Fiber: 5g
Sugar: 6g